Mendes, A, Meneghetti, MCZ, Palladino, MV, Justo, GZ, Sassaki, GL, Fareed, J, de Lima, MA and Nader, HB (2019) Crude Heparin Preparations Unveil the Presence of Structurally Diverse Oversulfated Contaminants. Molecules, 24 (16). 2988 -2988. ISSN 1420-3049

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Nowadays, pharmaceutical heparin is purified from porcine and bovine intestinal mucosa. In the past decade there has been an ongoing concern about the safety of heparin, since in 2008, adverse effects associated with the presence of an oversulfated chondroitin sulfate (OSCS) were observed in preparations of pharmaceutical porcine heparin, which led to the death of patients, causing a global public health crisis. However, it has not been clarified whether OSCS has been added to the purified heparin preparation, or whether it has already been introduced during the production of the raw heparin. Using a combination of different analytical methods, we investigate both crude and final heparin products and we are able to demonstrate that the sulfated contaminants are intentionally introduced in the initial steps of heparin preparation. Furthermore, the results show that the oversulfated compounds are not structurally homogeneous. In addition, we show that these contaminants are able to bind to cells in using well known heparin binding sites. Together, the data highlights the importance of heparin quality control even at the initial stages of its production.

Item Type: Article
Additional Information: This is the final published version of the article (version of record). It first appeared online via MDPI at - please refer to any applicable terms of use of the publisher.
Uncontrolled Keywords: 1H NMR and COSY, FACE, heparin and oversulfated chondroitin sulfate anticoagulant activities, heparinases, oversulfated chondroitin sulfate
Subjects: Q Science > QD Chemistry
Divisions: Faculty of Natural Sciences > School of Life Sciences
Depositing User: Symplectic
Date Deposited: 02 Sep 2019 13:13
Last Modified: 17 Aug 2020 14:47

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